HEALTHY TOMATO SOUP RECIPE RECIPES

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CREAMY TOMATO SOUP RECIPE | JAMIE OLIVER SOUP RECIPES



Creamy tomato soup recipe | Jamie Oliver soup recipes image

Making your own tasty tomato soup is so easy! This one's a simple classic.

Total Time 45 minutes

Yield 6

Number Of Ingredients 9

2 carrots
2 sticks of celery
2 medium onions
2 cloves of garlic
olive oil
2 organic reduced-salt chicken or vegetable stock cubes
2 x 400 g tins of quality plum tomatoes
6 large ripe tomatoes
½ a bunch of fresh basil (15g)

Steps:

    1. Peel and roughly slice the carrots, slice the celery, and peel and roughly chop the onions. Peel and slice the garlic.
    2. Heat 2 tablespoons of oil in a large pan over a medium heat, add all the prepped ingredients, then cook with lid ajar for 10 to 15 minutes, or until softened.
    3. Crumble the stock cubes into a jug, cover with1.5 litres of boiling water, and stir until dissolved.
    4. Add the stock to the veg pan with tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!).
    5. Give it a good stir and bring to the boil, then reduce to a simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.
    6. Remove the pan from the heat. Season to taste with sea salt and black pepper, then stir through the basil leaves.
    7. Using a stick blender or liquidizer, pulse the soup until smooth. Taste and check the seasoning, then serve.

Nutrition Facts : Calories 122 calories, FatContent 5.2 g fat, SaturatedFatContent 0.7 g saturated fat, ProteinContent 3.6 g protein, CarbohydrateContent 17.6 g carbohydrate, SugarContent 15.9 g sugar, SodiumContent 0.9 g salt, FiberContent 5.2 g fibre

HEALTHY TOMATO SOUP RECIPE | BBC GOOD FOOD



Healthy tomato soup recipe | BBC Good Food image

Enjoy this vegetable-packed tomato soup for a lovely light family meal, with leftovers for the next day. Serve with bread or our Cheese, Marmite & spinach pinwheels

Provided by Cassie Best

Categories     Lunch, Starter

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield Serves 6 (or 4 adults and 4 children)

Number Of Ingredients 11

2 tbsp olive oil
2 onions , chopped
2 carrots , chopped
2 garlic cloves , crushed
2 red peppers , chopped
1 large sweet potato , peeled and chopped
2 x 400g cans tomatoes
1 low-salt veg or chicken stock cube
1 tsp dried oregano
3 rosemary sprigs , leaves picked and chopped
70ml double cream

Steps:

  • Heat the oil in a large pan and cook the onion for 8-10 mins until softened and starting to take on a little colour. Add the carrots, garlic, peppers and sweet potato. Cook for a further 10 mins, stirring often and taking care not to burn the garlic. Add the tomatoes, stock, herbs and 1 litre of water. Bring to a simmer. Cover and cook for 20 mins until the sweet potato is soft.
  • Use a hand blender to whizz the soup until smooth. Stir in the cream and season to taste. Can be chilled for three days or frozen for up to three months.

Nutrition Facts : Calories 198 calories, FatContent 10 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 5 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.2 milligram of sodium

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